Crock Pot Ratatouille

 I consider eggplant, zucchini and tomatoes are kind of core vegetables for this, but feel free to add whatever vegetables you have that need to be used.

1 eggplant (about a pound) sometimes I use more
2 tsp salt, divided
3 tablespoons olive oil, divided
1 onion, cut into 1/2 inch pieces
2 tablespoons tomato paste (or I use Costco pizza sauce)
4 cloves garlic
2 red, yellow or green peppers, chopped up
2 zucchini (about 3/4 lb) cut into 1 inch pieces, or I use my wide slot slicer on my mandolin
2 yellow squash (about 3/4 lb) cut into 1 inch pieces, I also use the Mexican squash, especially if it's cheaper
2-3 tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
3 tablespoons olive oil

Some recommend cutting up the eggplant and sprinkle 1/2 tsp salt on it and toss it in a colander while you chop up the rest of the veggies.

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini/squash, garlic, peppers, tomoatoes. 

Sprinkle wiht half the spices and dot with half of the tomato paste/pizza sauce (which already has some spices).

Repeat layering process with remaining vegetables, spices and tomato paste. Drizzle with olive oil.

Cover and cook on low for 7-9 hours.

We do several things with it and you may use it warm, cool or chilled. Sometimes I put it on top of some rice and toss in some cooked garbanzo beans. It's great with Parmesan and/or feta cheeses. Sometimes I add it to a variety of breads or crackers with a smear of hummus and top with some feta.